Pumpkin Pie Crunch Cake

PUMPKIN PIE CRUNCH CAKE

1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1-1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 cup chopped pecans
1 cup of butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees F. Grease bottom of 13 x 9 x 2 pan

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake at 350 degrees F for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.

For richer flavor use Butter Recipe Golden Cake Mix instead.